Recipe: Cauliflower Almond Cream Soup

recipelink.com Chat Room Recipe Swap - 2001-02-20
From: Terrie,.MD

Cauliflower Almond Cream Soup
This is so elegant and rich, and is meant as a small starter soup rather than a main meal.
Serves 6

4 oz. flaked almonds
2 oz. butter
1 small onion, chopped
1 small cauliflower, cut into florets
4-1/2 cups chicken stock
salt and white pepper to taste
2/3 cup light cream
nutmeg (freshly grated is best)

Place half of the almonds on a pan and very lightly toast in the oven, stirring a few times (don’t let burn). Put aside.

Melt the butter in a very large saucepan, and add the onion. Cook until softened but not starting to color. Add the cauliflower and the untoasted almonds and cook over low heat for 10 minutes. Add the stock and salt and pepper to taste. Bring to a boil, lower heat, cover and simmer for 30 minutes, until the cauliflower is very tender.

Puree in a blender or with a stick blender until very smooth. Return to pot, add 1/2 cup of the cream, and a pinch of nutmeg and heat (but do not boil). Taste for seasoning and add more salt, pepper and nutmeg if needed.

To serve, divide soup among 6 bowls, drizzle remaining cream over top and sprinkle with toasted almonds.